Raspberry Apple Pie

Preparation

• • On a floured surface, roll the dough and line a 23-cm (9-inch) Pyrex or aluminum pie plate with 1 of the discs. Cut a slit in the middle of the other disc. Set aside.

• Filling

  • Arrange the apple slices evenly on the bottom of the pie shell and press gently.
  • In a bowl, combine the raspberries, sugar and tapioca. Mound the mixture on the apples. Press gently. Brush the edge of the pastry with milk. Cover with the second piece of dough. Seal by crimping the top and bottom sheets of dough with a fork or your fingers.
  • Wrap tightly with plastic wrap and transfer to the freezer.

• Cooking

  • With the rack in the bottom position, preheat the oven to 200°C (400°F).
  • Remove the plastic wrap. Place the frozen pie on a baking sheet to catch any drips. Bake until golden brown, about 75 minutes. Baking time for an unfrozen pie is about 45 minutes.